Coeur A La Creme

Coeur A La Créme

You'll fall in love with this elegant dessert. Meaning "heart with cream" in French, Coeur a la Crème is sweetened cheese, shaped into a heart.


6 servings


Coeur a la Créme

  • 1 cup small curd, 4% milk fat cottage cheese
  • 1 cup heavy cream, divided
  • 1/2 cup Domino® Granulated Sugar
  • 1 (8 oz.) pkg. cream cheese softened
  • Fresh raspberries, strawberries and blueberries

Raspberry Sauce

  • 2 pints fresh raspberries
  • 1/3 cup Domino® Granulated Sugar
  • 1/2 lemon, juiced


Coeur A La Créme

Line a large coeur a la creme mold or six small individual size molds, with a double thickness of dampened cheese cloth, extending enough beyond edges to cover top.

In a blender or food processor, add cottage cheese, 1/2 cup heavy cream and sugar. Blend until mixture is smooth. Add remaining heavy cream and cream cheese and blend well.

Spoon cheese mixture into prepared mold. Fold cheesecloth over top. Place mold on rack set over pan and refrigerate overnight to drain.

To serve:
Remove cheesecloth from top. Invert mold onto platter. Unwrap and completely remove cheesecloth. Serve with raspberry sauce and top with fresh berries.

Raspberry Sauce

Place all ingredients in a mixing bowl, giving a few squeezes with your hands to release the berries' juices. Add additional sugar if needed.


Coeur a la creme is sweetened cheese molded in the shape of a heart. The heart mold, made of white porcelain, is pierced on the bottom with tiny holes to allow excess liquid in the sweetened cheese to run off as it chills. The molds may be found at kitchen supply stores and come in two sizes. The large mold has a diameter of 7 inches and the smaller, individual size molds, have a diameter of 3 1/2 inches.